tablespoon olive oil
large onion, finely chopped (about 1 1/2 cups)
large zucchini, chopped (about 3 1/2 cups)
large carrots, chopped (about 1 cup)
package (10 ounces) mushrooms, chopped (about 3 cups)
large red bell peppers, chopped (about 2 cups)
can (about 15 ounces) kidney beans, rinsed and drained
can (about 15 ounces) black beans, rinsed and drained
cup Prego® Lower Sodium Traditional Italian Sauce OR Prego® Lower Sodium Traditional Italian Sauce
teaspoon ground ground chipotle chile powder
teaspoon dried oregano leaves, crushed
Heat the oil in a¬†6-quart saucepot over medium heat.¬†Add the¬†onion, zucchini, carrots, mushrooms and peppers and cook for¬†5 minutes or until the vegetables are tender-crisp, stirring often.
Stir the beans, sauce, chipotle pepper and oregano in the saucepot and¬†heat to a boil.¬†Reduce the heat to low.¬†Cook for 10 minutes or until the vegetables are tender.